Puff pastry
HB-18271 · Hand-built original
Classic laminated puff pastry of flour, lard and butter, rolled and folded six times and kept well chilled so it bakes light and crisp.
Other2 hrServes 4-6Egg-free
Main ingredient: flour
Servings:4quantities adjust to match
Ingredients
- 8oz plain flour
- pinch of salt
- 1oz lard
- 5fl oz cold water
- 5oz butter
Method
- Sift the plain flour and pinch of salt together, rub in the lard, and stir in enough of the cold water to make a soft dough, then wrap the dough in cling film and chill it for 20 minutes.
- Flatten the butter between two pieces of greaseproof paper with a rolling pin into a rectangle about 4 by 3 inches.
- Roll the chilled dough into a rectangle measuring about 5 by 10 inches.
- Place the butter sheet on the dough rectangle, bring the dough's corners together to enclose it in an envelope, and chill the parcel for 10 minutes.
- Roll the envelope on a floured surface into a rectangle three times longer than it is wide, fold one third into the middle and the other third over the top, seal the edges lightly with the rolling pin, and turn the pastry 90 degrees.
- Repeat that roll and fold and chill the pastry for 30 minutes, then repeat the rolling and folding twice more, chill it for another 30 minutes, and give it two final turns, making six turns altogether.
- Roll the finished pastry out and use it as required, keeping it well chilled throughout so the butter never breaks through the surface, dabbing on a little flour if it does.
Prep: 2 h · Cook: PT0H0M0S
Nutrition not computed — the ingredients could not be matched to USDA FoodData Central data.